Description
This Crockpot Colcannon Potatoes recipe is a hearty, comforting twist on the traditional Irish dish. Slow-cooked in chicken stock with tender kale and creamy butter, these mashed potatoes are enriched with crispy bacon and fresh chives for a flavorful and satisfying side dish that’s perfect for any occasion.
Ingredients
Scale
Potatoes and Stock
- 5-6 large Russet potatoes
- 3 cups chicken stock (to cover potatoes, about 2-3 cups)
- Salt and pepper to taste
Greens and Dairy
- 3 cups chopped kale
- 1 cup heavy whipping cream
- 5-6 tablespoons butter (divided)
Other
- 8 slices bacon, cooked and crumbled
- Chives, chopped for garnish
Instructions
- Prepare Potatoes: Peel and cut the Russet potatoes into chunks. Place them in the crockpot and cover with 2-3 cups of chicken stock. Season with salt and pepper to taste.
- Cook Potatoes and Kale: Cook on high for 4 hours. During the last 30 minutes of cooking, add the chopped kale to the crockpot to allow it to soften.
- Mash Potatoes: After 4 hours, drain the potatoes and kale using a colander. Return them to the crockpot. Add 4 tablespoons of butter and slowly pour in the heavy whipping cream while using a hand mixer to mash the potatoes to your desired consistency. Stir in three-quarters of the crumbled bacon, reserving some for garnish.
- Final Touches and Serve: Create a small well or divot on top of the mashed potatoes and add the remaining butter. Garnish with the leftover bacon and chopped chives before serving.
Notes
- Russet potatoes are preferred for their fluffy texture when mashed.
- Using chicken stock instead of water adds extra flavor to the potatoes.
- You can substitute kale with cabbage if preferred for a more traditional colcannon.
- Adjust the amount of cream and butter according to your desired richness and consistency.
- Ensure bacon is crispy for the best texture contrast.
- If you don’t have a hand mixer, you can use a potato masher but the texture might be less smooth.
